Wash and wipe all the eggplants. Make two slits at the bottom of each brinjal. Dry roast groundnuts in a pan for 10 minutes on medium heat and remove it. Similarly dry roast poppy seeds if using for 5 minutes and take off the flame.

Grind groundnuts and poppy seeds into fine powder. Peel and slice onion, dice tomatoes, grind them into a paste with ginger and garlic cloves.

Take a small bowl and add groundnut and poppy seed powder, red chilly powder, cumin seed powder, coriander powder, garam masala powder, salt, turmeric and mix well. Add a little water in the dry powder and mix to make a paste.Fill a tbsp. or more of this paste in each brinjal.

Heat oil in a flat pan and crackle mustard and cumin seeds. Add tomato-onion-ginger-garlic paste in it and saute for 5-6 minutes on medium heat.

Place all the stuffed eggplants or Brinjals carefully in the pan. Coat the sauteed masala gently over the eggplant with a ladle.

Cover the pan and cook for 10 minutes on low heat. Open the lid and turn the eggplant to other side cover with lid and cook again for 10 more minutes. Garnish the dish with chopped fresh coriander leaves. Serve with naan bread, roti or rice. Bon appétit!

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